Lobster Ravioli in Tarragon Cream Sauce
Lobster Ravioli with Tarragon Cream Sauce
Serves 4
2 4 oz lobster tails
8 oz lump or special crab meat
1 cup ricotta cheese
1 lemon
60 wonton wrappers
2 garlic cloves, crushed
1 egg
1 T fresh tarragon, minced
1 large shallot, minced
¾ cup dry white wine
½ cup heavy cream
¼ cup diced roasted red peppers
1 T olive oil
2 T unsalted butter
2-3 T finely chopped chives
Salt and pepper to taste
Steam or poach the lobster tails until just cooked. Cut the tails in half and remove the meat. Finely dice the meat and set aside.
Add the ricotta to a bowl and zest the lemon into the bowl. Add the crushed garlic and season with salt and pepper. Mix the ricotta mixture and then add in the lobster and half the crab meat. Gently fold the seafood into the cheese and set aside.
Lay down 8 wonton wrappers. Crack the egg into a bowl and add a couple tablespoons of water and beat it thoroughly. Brush the egg wash on half of the wrappers and spoon in a heap teaspoon of the cheese filling. Lay another wrapper over the top and gently seal the edges, pressing all the air out and sealing the bottom wrapper to the top wrapper. Optionally, use a cookie cutter or pizza cutter to make the edges neat. Repeat with remaining wrappers and filling, keeping ravioli cool in the fridge while you work.
In a skillet over medium high heat, add the olive oil along with the shallot and sauté for 2-3 minutes. Add the wine and reduce by half. Add the cream and reduce slightly. Add the tarragon and red pepper and season with salt and pepper. Turn heat to low.
Bring a large pot of water to a boil and season with salt. Carefully drop in the ravioli and cook for 3-4 minutes or until they begin to float to the top. Once cooked, gently drain and transfer to the pan with the cream sauce to keep warm.
Finally in a skillet over medium high heat add the butter and remaining crab meat. Brown the crab and allow the butter to brown as well. Once the butter is nut-brown and smells toasty, remove from heat.
To plate, place 8-10 ravioli in a bowl and drizzle with some of the cream sauce. Top with a few pieces of crab and drizzle with brown butter. Finally, sprinkle with chives.
